Wild Game Ragu

Tommy Thompson

Rich, fall flavors from venison and herbs based in tomato make this satisfying pasta dish.

As many of my readers know, I’m partial to pasta. However, I’ve recently taken to creating dishes that are versatile enough to be served over other “white things,” like rice or mashed potatoes.

If you have some shoulder meat leftover in your freezer, not the least tender cut, you can work miracles with it using this recipe. The spices and slow cooking eliminate the gaminess of the meat, something that will please even those who don’t enjoy wild game.

INGREDIENTS

The Marinade

Make up two tightly sealed cheesecloth bags with: sprig of fresh rosemary, sprig of fresh sage, one cinnamon stick, three bay leaves and six whole cloves. Use one bag with:

2 lbs. venison shoulder, cut into one-inch pieces

1 celery stalk, quartered

1 carrot, peeled and cut into large chunks

1 yellow onion, quartered

2 1⁄2 cups hearty red wine (Cabernet, Merlot or Malbec)

In a non-aluminum bowl, combine the ingredients, cover and refrigerate overnight.

DIRECTIONS

Serves 4-6

Remove the venison from the marinade and drain excess liquid. Discard marinade. Over medium-high heat, in a shallow pot, brown the venison. Remove the browned venison from the pan and reduce meat to medium Add the chopped celery, carrots and onion and cook until translucent, not browned. Add the garlic, tomatoes, cheesecloth bag and cook for about two minutes. Add the venison, both wines, and the beef stock. Then reduce heat to low and simmer for up to three hours, or until the venison chunks are fork-tender.